Looking for a light, fresh side or main that highlights the best of summer produce? This Italian Green Bean and Potato Salad is a perfect blend of tender baby creamer potatoes, crisp green beans, and thinly sliced fennel tossed in a simple apple cider vinaigrette. Naturally gluten-free and endlessly versatile, it’s a wonderful way to bring a taste of Tuscany to your table — whether you serve it warm, chilled, or at room temperature.
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Green Beans Potato Salad Ingredients
The 3 main players in this salad — green beans, baby creamer potatoes, and fennel — come together to create a perfect balance of texture and flavor.
- Green Beans - I love using green beans fresh from the farmers’ market for their crisp texture and rich color.
- Baby creamer potatoes are the perfect size; just boil them in salted water until they’re tender (they’re ready when you can easily pierce them with a fork). Then lift them out with a slotted spoon and use the same water to boil your green beans — it saves time and cuts back on dishes.
- Raw Fennel - Grab your mandolin to thinly slice your fennel, then let it drain in a colander with a touch of salt for at least 30 minutes. (I’ll show you in the photos how I trim the green bean tails and prepare the fennel with a mandolin — be sure to save those delicate fronds to use as a finishing touch!)
Once the potatoes and green beans are cooked and still warm, toss with fennel, olives, chopped herbs, apple cider vinegar together, and a generous drizzle of olive oil. Sprinkle with flaked sea salt and serve immediately or chill it for later. So easy — that's it.
Tips
✅ Don’t Overcook the Potatoes: Be sure to cook the potatoes just until tender — overcooking them can cause them to break apart in the salad.
✅ Blanch the Green Beans: To keep them bright and crisp, boil green beans for 2–3 minutes, then immediately transfer them to an ice bath to stop the cooking.
✅ Thinly Slice Fennel with Mandolin and Salt the Fennel: A mandolin makes it easy to cut fennel into delicate, uniform slices. Salting helps to soften it and draw out some of its moisture, which can improve its texture and make it more palatable
✅ Use Fresh Herbs: Fresh dill and parsley add a burst of flavor and make the salad more vibrant. You can also add basil, tarragon, or mint!
✅ Make it Ahead: This salad tastes even better after sitting for a few hours, allowing the flavors to blend. It’s perfect for meal prep or making in advance for a party.
✅ Experiment with Add-ins: To make it a more substantial meal, add grilled chicken (link to recipe), hard-boiled eggs, or chickpeas. Try using pickled fennel (link to recipe) for a delicious twist.
✅ Serving Temperature: This salad is delicious served at room temperature or chilled — perfect for a picnic, barbecue, or a light dinner.
How to Slice Fennel
Step 1 | Cut off fronds and trim the root end
Be sure to reserve those delicate fronds to use as a finishing touch.
Peel away any tough outer layers. Cut the fennel bulbs vertically in two. Slice out and discard solid core .
Step 2 | Slice on a Mandolin
I put my OXO mandolin on setting #1 – the thinnest setting
I turn the fennel sideways and run it down the mandolin so that I get very thin C-shapes.
In my opinion, the cut of the fennel is very important in achieving a result that is thin, ribbony, and beautiful. It’s also important to maximize the surface area of the absorbent fennel flesh so that the fennel really gets saturated with all that vinegary goodness.
Step 3 | Salt the fennel
Place fennel in a colander in sink or large bowl and sprinkle with salt; toss to mix. Let rest for 30 minutes to an hour. This will help 3 text
Here's why salting raw fennel is beneficial
- Softens the texture: Fennel can be quite firm when raw. Salt break down the tougher fibers, making it more tender and easier to chew.
- Draws out moisture: The salt draws out excess moisture from the fennel, preventing it from making the salad soggy and wilting the other ingredients.
- Enhances flavor: Salting also helps to season the fennel, intensifying its natural flavor and making it more enjoyable to eat.
- Improves texture in salads: By softening the fennel and reducing excess moisture, salting helps the fennel retain its crispness and not become limp in the salad.
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Variations or Add-ins
➥ Protein Boost: Grilled chicken, hard-boiled eggs, or chickpeas can make it heartier.
➥ Pickled Fennel: Try adding a handful of pickled fennel for a tangier twist.
➥ Herb Swap: Experiment with different herbs — tarragon, basil, or a handful of chopped mint can all bring a unique flavor.
➥ Other Vegetable Ideas: Roasted peppers, cherry tomatoes, or a mix of olives can add color and texture.
➥ Cheese: Sprinkle with crumbled Feta or Parmesan for a rich finishing touch.
Related
Looking for other salads and sides portioned for two like this? Try these:
- Savory Potato Parmesan Puff Pastry Tart
- Ground Turkey and Barley Stuffed Peppers
- Hot Honey Winter Squash and Chickpeas (gluten-free)
- Wild rice spinach salad with cranberries and mandarin oranges
Pairing
These are my favorite dishes to serve with Potato Green Bean Salad:
Green Bean and Potato Salad (Italian)
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Equipment
Ingredients
- ½ lb baby creamer or gold potatoes unpeeled
- ½ lb green beans
- 1 small fennel bulb stalks discarded bulb halved, cored, and sliced thin, reserve fronds for garnish or Pickled Fennel using the PIckled Fennel Recipe
- 1 tablespoon Taggiasche olives or Kalamata olives
- 1 teaspoon capers rinsed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- A handful of basil leaves
- Shaved Parmesan optional
- Kosher Salt
- Freshly ground black pepper
- Flaked Salt as garnish optional
Instructions
- Trim the top stalks from the fennel, reserving some of the fronds. Trim the root end and peel away any tough outer layers. Cut the fennel bulbs vertically in two. Slice out and discard solid core.
- Slice the trimmed bulb very thinly (⅛ inch) on a mandolin slicer, or with a very sharp knife. Place fennel in a colander in sink or large bowl and sprinkle with salt; toss to mix. Let rest for 30 minutes to an hour.
- In the meantime, rinse the potatoes to remove any remaining soil. Place potatoes in a large saucepan and cover with cold water and add 1 tablespoon salt. Bring to a low boil until potatoes are tender, but not overdone, about 20 minutes. They are ready when they can be easily pierced with the tip of a knife. Remove the potatoes with a slotted spoon and place them on a cutting board to cool to room temperature. Peel them while still warm. Cut them into large pieces.
- Top and tail the beans, rinse them and cook in the same water for 2 to 3 minutes or until tender, but still crisp. Immediately transfer the beans to an ice bath to stop the cooking.
- Collect the potatoes in a bowl along with the beans and dress them immediately, while they are hot, with the fennel, olives, capers, basil, extra virgin olive oil and vinegar. Taste and season with salt and pepper. Stir well, and don't worry if the potatoes get a little bruised.
- Set the potatoes and beans aside on the counter for at least half an hour, allowing enough time to allow the dressing ingredients to bind, then serve it warm or cold, as a side dish or main course. Garnish with fennel fronds and shaved parmesan if desired.
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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